How a Cookbook Author Turns a Can of Beans Into Dinner Once a Week

When it comes to creating dinner, I thrive on time limits and ingredient restrictions. There’s something about these limitations that gets my blood pumping and my heartbeat elevated like I’m racing in a 5K fun run. Part of the adrenaline rush is the additional challenge of creating a meal within these limitations that my family will actually eat and enjoy. That’s how my 10-minute smashed bean and cheese quesadillas became the ultimate quick-fix meal.

There are at least two or three times during the week when 5:00 p.m. rolls around and I have no idea what I’m serving for dinner. Partly because I’m unorganized, but also because my schedule is busy and each day is unpredictable.

Instead of settling for takeout or the drive-through, though, I challenge myself to a little game. I pretend I’m on a cooking show where the clock starts ticking, and I have to make a meal with the ingredients in front of me. Those ingredients are often simple pantry staples, providing the perfect starting point for creatively building a meal.

Sure, the prize isn’t a new car or ten thousand dollars, but it’s still a pretty fun game when the result is a table full of happy eaters. 

How To Make My 10-Minute Smashed Bean and Cheese Quesadillas 

To make 4 quesadillas, you’ll need:

• 4 large (burrito-sized) flour tortillas
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons taco seasoning
• 1 cup shredded sharp cheddar cheese
• Optional toppings: salsa, sour cream, avocado or guacamole, chopped cilantro, sliced green onion

Place the tortillas on a clean work surface. Evenly distribute the beans among each, spreading them out evenly to cover the whole tortilla. Sprinkle the beans with taco seasoning, then mash the beans with the back of a fork. Cover the tops with cheese.

On the stovetop: Add one tortilla, open face with toppings facing up, to a large skillet set over medium heat. Loosely cover with a lid or sheet of foil and cook until the cheese is melted and the tortilla is crisp and golden, 3 to 5 minutes.

In the toaster oven: Add the tortillas, two or three at a time depending on size of your oven, open face on either the provided toaster pan or directly on the rack for a crispier finish. Cook on the toast setting until the cheese is melted and the tortillas are crisp and golden.

Transfer to a cutting board, fold in half, and cover with foil. Cook the remaining quesadillas.

Slice and serve with your favorite toppings.

Quick Tips

It’s nearly impossible to mess this recipe up, but here are a few tips that might help:

• I buy whole pinto beans because I like to season them myself. You could shave off a few seconds of prep time if you use refried beans in their place. Just be aware that many varieties of refried beans can be heavily salted, so you’ll need to adjust your seasoning accordingly.
• Don’t stop at just beans and cheese! If you have leftover vegetables in your fridge, add them too. Note that adding ingredients may increase the cook time a bit.
• If you’d prefer to use your own blend of spices instead of store-bought taco seasoning, go for it. Mix 1 tablespoon chili powder with 1 teaspoon ground cumin, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder plus salt to taste.